This little dinner is stunning and pretty healthy. And by “pretty healthy,” I mean “very healthy.” The spices are all good for you and avocado and jalapenos? Oh, yeah.
Bonus: by grilling the avocado you end up with a wonderfully softened and savory side dish. I just want to grill an avocado two or three times a day.
They’re that delicious.
And grilling the jalapenos takes away some of the spice, and leaves them irresistible.
But don’t take my word for it. Try this recipe out for yourself. The chicken is spicy, the avocado is creamy and the jalapenos and onions make everything better.
Blackened Chicken Ingredients:
4 boneless skinless chicken breasts
Olive oil
1 tablespoon thyme
1 tablespoon cayenne
1 tablespoon cumin
1 tablespoon paprika
1 teaspoon onion powder
Instructions:
Mix all of the spices together on a plate. Rub both sides of the chicken with olive oil. Dredge the chicken on both sides through the spices.
Grill on each side for approximately 8 minutes per side. Use a meat thermometer to check that chicken is done.
Grilled Avocados, Jalapenos and Onions
Ingredients:
4 avocados (Can be slightly under ripe)
2 large red onions, quartered
4 jalapenos or other chilies
Olive oil
Kosher salt
Freshly ground black pepper
Instructions:
Halve the avocados, and remove seeds. Brush with olive oil and season with salt and pepper. Grill for 5-7 minutes, or until very soft.
Toss the onions and jalapenos in a bowl with olive oil, salt and pepper. Grill for 5-7 minutes or until soft. Serve with the blackened chicken.
(Photo by Launie Kettler)